Literature DB >> 3530327

Fluorescence polarization studies on Escherichia coli membrane stability and its relation to the resistance of the cell to freeze-thawing. I. Membrane stability in cells of differing growth phase.

H Souzu.   

Abstract

Physical properties of Escherichia coli membrane lipids in logarithmic- and stationary-phase cells were studied by measuring the fluorescence polarization change of cis- and trans-parinaric acid as a function of temperature. In aqueous dispersions of phospholipids extracted from cytoplasmic and outer membranes of cells of differing growth phase, a similar polarization increase was observed over the range from physiological temperature to below 0 degrees C, and nearly the same transition ratios were obtained in all samples. The cytoplasmic membrane of both of the growth-phase cells showed a higher polarization ratio above the transition temperatures, compared to that in the aqueous dispersion of phospholipids. The polarization ratios below the transition temperatures of these specimens were lower than the value obtained with the lipids, especially in the stationary-phase specimens. The outer membrane specimens showed a similar polarization change but the transition temperature ranges were considerably higher both in the logarithmic- and the stationary-phase specimens, compared to those in the cytoplasmic membrane specimens. Freeze-thawing of logarithmic-phase cells showed the emergence of activity of certain enzymes which are known to be located in the membranes. The stationary-phase cells did not suffer from any such deleterious effect and maintained a high level of cell viability in a similar treatment. These results indicate that in the stationary-phase cell membranes lipids are in a highly ordered state, and the lipid state causes a membrane stability which results in the high resistance of the cell to freeze-thawing.

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Year:  1986        PMID: 3530327     DOI: 10.1016/0005-2736(86)90438-4

Source DB:  PubMed          Journal:  Biochim Biophys Acta        ISSN: 0006-3002


  4 in total

1.  Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationship with cell death.

Authors:  Pilar Mañas; Bernard M Mackey
Journal:  Appl Environ Microbiol       Date:  2004-03       Impact factor: 4.792

2.  Lipid content and cryotolerance of bakers' yeast in frozen doughs.

Authors:  P Gélinas; G Fiset; C Willemot; J Goulet
Journal:  Appl Environ Microbiol       Date:  1991-02       Impact factor: 4.792

Review 3.  Role of the lipid bilayer in outer membrane protein folding in Gram-negative bacteria.

Authors:  Jim E Horne; David J Brockwell; Sheena E Radford
Journal:  J Biol Chem       Date:  2020-06-04       Impact factor: 5.157

Review 4.  Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications.

Authors:  Michael Gänzle; Yang Liu
Journal:  Front Microbiol       Date:  2015-06-24       Impact factor: 5.640

  4 in total

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